Pasta with Egg and Cheese

Pasta with Egg and Cheese is a dish I have been making for over 20 years now. If you don’t have a lot in your pantry, I bet you can make this dish. You only need a few simple ingredients: dry pasta, garlic, eggs, Parmesan cheese, and a bit of olive oil.

overhead view of a bowl of pasta with egg and parmesan cheese

This egg and pasta dish is basically a carbonara recipe without any meat. It’s easy, tasty, and the garlic adds quite a bit of flavor. It’s also a great budget-friendly meal. In fact, I originally found this simple egg recipe years ago on the Frugal Gourmet show. If you are looking for a meatless pasta recipe or one that is inexpensive to make, this pasta and eggs dish is ideal for you.

What I really like about this pasta with egg sauce is that it takes no time to make – by the time you’ve boiled the pasta, the meal is practically done.

What Is the History of Spaghetti Carbonara?

Like many things connected with traditional recipes, there is some dispute over this.

  • Some believe that pasta carbonara wasn’t invented until the 1940s in Rome when the Allies distributed food to the starving Italians. These food rations included large amounts of powdered eggs and bacon, which came to be the main ingredients in this pasta with egg sauce dish.
  • A rough translation of carbonarais in the manner of coal miners, and spaghetti carbonara may have earned its name because the flecks of black pepper resemble sprinklings of coal dust against the creamy white of this egg spaghetti.

If you are interested, you can read about more interesting theories by clicking here.

Variations on this Spaghetti and Eggs recipe

  • Add some fresh herbs such as parsley and/or oregano.
  • Throw in a few leftovers you already have in your refrigerator.
  • Include some sautéed mushrooms.
  • If you want to add meat, pancetta or bacon adds a delicious salty flavor.

What Wine goes best with this Egg Pasta dish?

This is rich comfort food is made with eggs and pasta, and the full-bodied flavors of the eggs, cheese, and garlic should be allowed to take center stage. Therefore, don’t overpower them with robust red wines. The best wine pairings are crisp fruity whites such as Pinot Grigio or Gris.

Pasta and Eggs – make it for dinner

Serve this simple egg recipe up with some garlic bread and blanched broccoli or a fresh salad.

Pasta with Eggs Ingredients

Here’s what you need to make this garlic egg pasta:

  • Pasta – spaghetti, fettuccine, linguine, or even pastina
  • Large Eggs
  • Olive Oil
  • Garlic
  • Salt and Pepper
Pasta with egg ingredients

How to make Eggs and Pasta

  1. Prepare pasta according to package instructions in a large pot.
  2. While the pasta cooks heat the olive oil in a large skillet and add the garlic.
egg, garlic, and olive oil mixture in a skillet

3. Sauté just for a moment and then add the eggs and cheese. Cook until the eggs are done.

4. Drain the pasta and toss the egg mixture and the pasta together.

5. Add salt and pepper to taste.

pasta with egg and cheese and a fork in a bowl

Love Quick and Easy Pasta Meals? Check out these recipes:

More Vegetarian Recipes

Be sure to take a look at more of my easy pasta dishes and tasty vegetarian recipes.

overhead view of a bowl of pasta with egg and parmesan cheese

Pasta with Egg

Pasta with Egg and Cheese is a quick, easy, and budget-friendly meal.
4.97 from 27 votes
Print Pin Rate Add to Collection
Course: Main Course
Cuisine: Italian
Keyword: Pasta with Egg
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2
Calories: 547kcal


  • 1/2 pound pasta
  • 2 eggs beaten
  • 2 teaspoon olive oil
  • 4 cloves garlic
  • 2 tablespoons Parmesan cheese freshly grated
  • salt and pepper to taste


  • Put the pasta onto boil in plenty of salted water.
  • While your pasta is cooking, heat the oil in a large skillet. Add the garlic and sauté just for a moment (do not overcook).
  • Drain the pasta.
  • Remove the skillet from the stove. Add the pasta, eggs, and cheese to the frying pan.
  • Stir and mix well. The residual heat will cook the eggs. The cheese will melt, and the eggs will make a thick sauce.



Calories: 547kcal | Carbohydrates: 87g | Protein: 22g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 167mg | Sodium: 150mg | Potassium: 337mg | Fiber: 3g | Sugar: 3g | Vitamin A: 275IU | Vitamin C: 1.9mg | Calcium: 118mg | Iron: 2.3mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. Paul Mason

    5 stars
    This is a quick , easy and delicious meal. I did double all ingredients since my 3 grandson’s live with me and then added a little bit more parmesan came out great. I will definitely be making it again and again.

  2. Jerry Miller

    5 stars
    The first time I had pesto was also the only time I had fresh pesto from the blender on spaghetti with what looked like egg drop solids and crushed red pepper stuck to it. Needless to say, of all the restaurants, no matter how pretentious, only one had pesto fresh enough to come close, and I let them know it! On the other hand, my attempt to drop egg into the boiling pasta water was disappointing. The second/alternative recipe sounds promising, given that the hot pasta cooks the raw eggs in place, rather than cooking the ahead of time. Skipping the cheese would seem even closer to reproducing this gourmet meal.

  3. Todd

    Is this supposed to have little bits of scrambled eggs in pasta or is it supposed to be smooth and cream. I don’t think it’s curdling. I’ve made it twice and it’s come out that way and tasted delicious. But then, I tried another recipe for comparison that used two additional egg yolks and it was smooth but didn’t taste as good as this recipe.

  4. Rose Marie Bernardez

    I’ve been looking for this pasta recipe. I read in a book of Frank Sinatra, Sr. that one method he cooked his own pasta was with this sauce. I just forgot what to do with the egg to prevent it from curdling. Now I remember to stir the egg immediately with the hot pasta.

  5. Thanu

    5 stars
    I just made this for dinner along with some garlic bread and blanched Brocholli for sides. Everyone loved it and infact were fighting for more. I added some dried herbs too. Thanks for such a simple recipe.

  6. kat

    my grandfather and father made this dish with one exception. The eggs were dropped whole into the hot pasta and the pasta was wstirred. This made a thin sauce on the pasta. They also addec crushed red peppers, parsley and oregano

  7. Fran

    Yum! I like to do this with either a raw egg opened on top of the just out of the pot hot pasta or a poched egg. Anyway you do it, it’s just plain good!

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